- 3/4 cup half-and-half
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 3/4 pound sliced white American cheese, torn into pieces
- 8 ounces Monterey Jack cheese, shredded
- 1 (4 ounce) can chopped green chilies
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 (5 ounce) package fresh spinach, or to taste, torn into small pieces
- Heat a double boiler over medium heat. Once the water is boiling, add half-and-half, cumin, garlic salt, white American cheese pieces, shredded Monterey Jack cheese, chopped green chiles, and diced tomatoes with green chile peppers, respectively, to the bowl of the double boiler; cook, stirring often, until the cheeses are melted and the mixture is smooth, about 15 minutes.
- Stir spinach into melted cheese mixture; heat until the spinach wilts, 5 to 10 minutes.
05/18/2018
recipepes.com
Spinach and Queso Dip, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
